Potato Fondant
- serving for 3-4
- 1-1.5 hours
- oven
For Potato Fondant
Ingredient
medium Maris piper potatoes 4 pc
butter 80 g
beef/chicken stock 300-400 ml
Spice & Herb
rosemary few sprigs
thyme few sprigs
garlic 5 cloves
Seasoning
salt
Directions
Cut the potatoes in even shapes using circular cutter and nicely round the edges off using peeler
Rinse the potato in cold water and pat them dry
Hot pan with a little oil
Brown potato on both edges then add butter, garlic and herbs with a pinch of salt
Baste the potatoes well for a few minutes then add the stock and baste
Cook in oven at 180c for 20 mins then baste again and put in oven again for a further 20 mins until tender
Principles
- Rinse potatoes: remove the exterior starch result in crispier crust
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Trimmings can be kept for mash/gnocchi etc.
credit to chefthombateman